Somali goat stew is a warmly spiced dish from Somalia, made by slowly simmering goat with onions, tomatoes, garlic, and xawaash, a fragrant Somali spice blend. Recipes vary by household and region; this version adds potatoes and carrots for a satisfying one-pot meal that is traditionally served with rice or flatbread.
Ingredients
- 3 lb (1.36 kg) bone-in goat shoulder or leg, cut into 1½- to 2-inch (4- to 5-cm) pieces
- 2 tbsp (30 ml) neutral cooking oil, such as sunflower or canola oil
- 2 large yellow onions, about 14 oz (400 g), finely chopped
- 4 garlic cloves, about ½ oz (12 g), minced
- 1 small green chile, about ⅓ oz (10 g), finely chopped; remove the seeds for less heat
- 2 tbsp (12 g) xawaash, Somali spice blend
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) ground black pepper
- 1 tsp (6 g) fine salt, plus more to taste
- 2 tbsp (32 g) tomato paste
- 2 medium ripe tomatoes, about 10½ oz (300 g), chopped
- 4 cups (950 ml) low-sodium beef or chicken stock, or water
- 2 medium carrots, about 7 oz (200 g), peeled and cut into ½-inch (1-cm) pieces
- 1¼ lb (570 g) waxy potatoes, peeled if desired and cut into 1-inch (2.5-cm) chunks
- 1 tbsp (15 ml) fresh lemon juice
- ½ cup (15 g) chopped fresh cilantro, including tender stems
Instructions
- Prepare the goat and vegetables. Pat the goat dry with paper towels so it browns rather than steams. Trim away any especially thick pieces of surface fat, but leave some for flavor. Cut the onions, tomatoes, carrots, potatoes, garlic, and chile, and measure out the spices. Keeping the pieces of goat close in size helps them cook evenly.
- Brown the goat. Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. Working in two or three batches, add the goat in a single layer and brown it on several sides, about 4 to 5 minutes per batch. Transfer browned pieces to a plate. Avoid crowding the pot; if the meat releases liquid and turns gray, raise the heat slightly and let the liquid evaporate before continuing.
- Soften the aromatics and bloom the spices. Reduce the heat to medium. Add the onions and cook for 6 to 8 minutes, stirring and scraping up the browned bits, until soft and lightly golden. Stir in the garlic and chile for 30 seconds. Add the xawaash, turmeric, black pepper, and salt; stir for about 30 seconds, just until fragrant. Add the tomato paste and cook for 1 minute to take away its raw taste.
- Build the stew and simmer the goat. Stir in the chopped tomatoes and cook for 3 minutes, until they begin to soften. Return the goat and any juices on the plate to the pot, then pour in the stock or water. Bring the liquid to a gentle boil, scraping the bottom once more. Cover, reduce the heat to low, and simmer gently for 1 hour 45 minutes. Check occasionally that the stew is barely bubbling and that there is enough liquid to come partway up the meat; add a splash of water if the pot is getting dry.
- Add the vegetables. Stir in the carrots and potatoes, cover again, and simmer for about 20 minutes, until the vegetables are nearly tender. If the goat is still resistant when pierced with a fork, remove the vegetables with a slotted spoon and continue simmering the meat in 15-minute increments, adding a little water as needed. Return the vegetables to the pot to warm through. Goat varies in age and cut, so tenderness—not the clock alone—is the useful cue.
- Check doneness and finish. Check a large piece of goat with an instant-read food thermometer, inserting it into the thickest part without touching bone. The USDA FSIS safe minimum for whole cuts of goat is 145°F (63°C), followed by a 3-minute rest; for stew, continue cooking until the meat is also fork-tender. Stir in the lemon juice and cilantro. Taste the broth and adjust the salt, pepper, or lemon to suit. Let the pot stand for 3 minutes before serving.
Tips
- Finding xawaash: Somali xawaash is a fragrant blend whose exact ingredients vary, often including cumin, coriander, cardamom, cinnamon, cloves, and turmeric. If you cannot find it, replace the 2 tablespoons with 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon ground cardamom, ½ teaspoon cinnamon, ¼ teaspoon ground cloves, and ½ teaspoon turmeric. This gives a similar warm profile, though a ready-made Somali blend may taste more rounded.
- Choose a braising cut. Bone-in shoulder or leg gives the broth body and becomes tender with slow cooking. Boneless goat can be used, but it may finish sooner and the broth will be a little less rich. Check it early rather than relying only on the stated simmer time.
- Keep the simmer gentle. A hard boil can make the meat tighten and break the potatoes apart. If the broth is bubbling vigorously, lower the burner. If it tastes thin at the end, lift out the meat and vegetables and simmer the liquid uncovered for a few minutes before returning them.
- Adjust the heat thoughtfully. Chile strength varies. Start with a small, deseeded chile, then serve extra sliced chile or chile sauce at the table. If the stew is already hotter than you like, add a little water or unsalted stock; adding more lemon will brighten it but will not remove the heat.
Serving Suggestions
Serve the stew hot in shallow bowls, making sure each portion gets meat, vegetables, and plenty of the spiced broth. Somali rice, especially fragrant basmati rice, is a natural pairing because it soaks up the sauce. Flatbread can also be used to scoop up the tender meat and broth. For a fuller table, add a simple chopped tomato-and-cucumber salad or a plate of steamed greens; their fresh, crisp flavors balance the slow-cooked stew.
If serving rice alongside it, prepare the rice while the goat simmers so both are ready together. Keep the stew’s broth fairly loose for spooning over rice, or simmer it uncovered briefly at the end if you prefer a thicker consistency. A final squeeze of lemon and a little extra cilantro at the table bring out the spices without changing the character of the dish.
Variations
Use different vegetables: Leave out the potatoes and carrots for a simpler meat-and-broth version, or replace the carrots with chunks of sweet potato. Add quick-cooking vegetables only near the end so they do not turn mushy. Because vegetables vary in size, start checking them after 15 minutes of simmering.
Make it tomato-forward: Use one extra chopped tomato and reduce the stock by ½ cup (120 ml) for a thicker, more tomato-rich gravy. The finished stew will be tangier and less brothy. If fresh tomatoes are out of season, use 1 cup (240 g) canned chopped tomatoes instead, and reduce the added liquid slightly if the tomatoes are very juicy.
Change the meat: Lamb shoulder can be substituted in the same quantity and cooked until tender, though its flavor is richer and the timing may differ. For boneless goat, cut the meat into even chunks and begin checking for tenderness about 20 minutes earlier. Do not use lean, quick-cooking cuts for the long braise; they are more likely to dry out.
Make the stew without chile: Omit the green chile for a mild pot and let diners add heat at the table. You can also increase the black pepper slightly, but that gives a peppery warmth rather than the sharper heat of fresh chile.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. The stew keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in meal-sized portions for up to 3 months for best quality; thaw overnight in the refrigerator. Potatoes can soften after freezing, but the broth and goat reheat well.
Reheat a portion in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water if the broth has thickened. Heat until the center reaches 165°F (74°C), checked with a food thermometer. You can also microwave it in a covered, microwave-safe dish, stirring partway through and checking the temperature in more than one spot. Reheat only the portion you plan to eat.
Frequently Asked Questions
What does xawaash taste like?
Xawaash is an aromatic, savory Somali spice blend. Its components differ from one blend to another, but cumin and coriander often provide an earthy base, while cardamom, cinnamon, and cloves add fragrance. It is warm and complex rather than necessarily hot; chile is a separate ingredient in this recipe.
Can I make Somali goat stew in a slow cooker?
Yes. Brown the goat and cook the onions, garlic, spices, and tomato paste on the stovetop first for better flavor, then transfer them to the slow cooker with the tomatoes and stock. Cook on low until the goat is tender, usually about 7 to 8 hours, adding the potatoes and carrots for the final 1½ to 2 hours so they hold their shape. Slow cookers vary, so check tenderness and use a thermometer.
Why is my goat still tough after simmering?
Goat can take longer to soften depending on the cut and the animal. Keep it at a gentle simmer, make sure there is still liquid in the pot, and continue in 15-minute increments until a fork slides into the meat easily. Raising the heat to a rolling boil is not a reliable shortcut and can make the texture less pleasant.
Can I prepare the stew a day ahead?
Yes. Cool and refrigerate it within 2 hours, then warm it gently the next day until it reaches 165°F (74°C). The flavors have time to mingle, and any fat that firms on top can be lifted off before reheating if you prefer. Add a splash of water if the chilled broth seems too thick.
Can I use water instead of stock?
Yes. Water lets the goat and xawaash flavors come through clearly, while low-sodium stock gives the broth a fuller savory taste. If using stock, check its salt level before adding extra salt, and adjust the seasoning at the end after the liquid has simmered.
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).